This was in my August Gourmet Magazine and the picture was so pretty, I had to try it. It was very nice.

RIBBON VEGETABLE SALAD from Gourmet Mag:

NOTE: serves two, adjust amounts accordingly
(I also added a fresh orange bell pepper, julienned)

1 medium English cucumber
2 large carrots
2 large celery ribs
2 scallions
2 teaspoons seasoned rice vinegar, or to taste
1/8 teaspoon Asian sesame oil

Halve cucumbers lengthwise and seed. Peel and trim carrots. with a vegetable peeler cut cucumber and carrots lengthwise into thin ribbons, transferring to a bowl. Cut celery and scallions crosswise into 3" long pieces. Cut pieces lengthwise into julienne strips, transferring to bowl. Add vinegar and oil and toss to combine well. Serves 2. (I added some fresh parsley and a touch of black pepper to personalize it.)